Cretan burrata, sansho oil, charred fig

Charcoal-grilled, fava purée, smoked paprika

Greek sea salt flakes, yuzu zest

Citrus ponzu, avocado, crispy nori

Chef's daily fish · 10 pieces

Avocado, lemon zest, tobiko

Aged 5 days, hand-formed

Lobster, mango, gold leaf

Sumac crust · ponzu · edible flowers

Aegean lamb, miso, charred lemon

Carnaroli, bonito broth, Parmesan, ikura

Miso glaze, charred lemon, wasabi salt

Salt-crusted, herb oil, citrus ponzu

Slow-braised, soy caramel, daikon

Heirloom roots, dashi, smoked tofu

70% Valrhona, raspberry, 24k leaf

Chios mastiha, vanilla anglaise

Greek meringue, yuzu curd, sake foam